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Preparation

Halve each tomato horizontally, scoop out and discard the seeds, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/3-inch-thick shells. Sprinkle the insides of the tomatoes with salt and invert the tomato shells onto a rack to drain for 30 minutes.

In a small saucepan combine the currants with 1 cup of the broth and simmer them for 5 minutes. Drain the currants in a sieve set over a 2-cup measure, add enough of the remaining broth to measure 1 1/2 cups, and transfer the broth to the pan. Add 1 tablespoon of the oil to the broth and bring the mixture to a boil. Stir in the couscous and let it stand, covered, off the heat for 5 minutes. Stir the couscous with a fork, breaking up any lumps, and toss it in a bowl with the currants, the reserved tomato pulp, chopped, the remaining 2 tablespoons oil, the scallion, the dill, the mint, the lemon juice, salt and pepper to taste. Divide the couscous mixture among the tomato shells, mounding it, arrange the stuffed tomatoes in an oiled baking dish just large enough to hold them, and bake them, covered, in a preheated 325°F oven for 10 minutes. Serve the stuffed tomatoes warm or at room temperature.

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Recent Reviews

We really enjoyed this dish. We actually used 2 cups of broth and simmered it down to about 1.5 cups. It was delicious! It was almost like it was tabouleh stuffed tomatoes. yum! We will definitely make this again.

Nelly from Somerville, MA /

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I usually love mixing dried fruits and couscous but the mix with the tomato did't seem right. So I used dry tomatoes ibstead and omitted the lemon juice. I actually used bulgur instead of couscous for its nuttier, crunchier taste. Turned out a very healthy lunch meal

A Cook from Miami /

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Easy to make. "Blanching" the currants in the stock takes some of the sweet edge off (nice). Some toasted pine nuts go well with the couscous, and a topping of fresh oregano and parmesan is wonderful. Kosher salt seems to draw the water out of tomatoes better than table salt. * Might use slightly less stock in making couscous, or cook for another 1-2 minutes.

Brandon from Boston, MA /

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I've made this several times-- nice presentation and very tasty.

A Cook from Los Angeles, CA /

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I garnished with a thin lemon slice before baking and then added a sprig of dill before serving. They looked gorgeous. I also used dried cranberries instead of currants and they were more flavorful.